A simple, affordable and efficient way to smoke your own flank steak.

The “big green egg flank steak” is a dish that can be prepared on the “Big Green Egg”. The Big Green Egg is a type of smoker. It’s made of ceramic and has a large cooking surface.

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The Big Green Egg is used to make this delectable flank steak dish. It has a subtle smoked beef taste that is perfectly enhanced by Worcestershire sauce, honey, and soy sauce, resulting in a delectable flavor combination.


Marinade for Flank Steak

Marinade for Flank Steak Ingredients

  • a third of a cup of extra virgin olive oil
  • 1/2 teaspoon garlic, minced
  • 2 Tablespoons Vinegar (Red Wine)
  • Soy sauce, 1/4 cup (I prefer low sodium to cut back on the sodium)
  • Honey, 1/4 cup
  • 1/2 teaspoon pepper (ground)
  • Worcestershire sauce, 1/4 cup


Start out by adding all Marinade for Flank Steak Ingredients into a freezer bag (or a bowl would suffice if you don’t have a freezer bag handy).

Once complete you will notice the different densities of the Marinade for Flank Steak Ingredients as they are separated.


Combine all of the Ingredients in a blender until you have a smooth marinade.


Refrigerate the Flank Steak after adding it to the marinade. The flank steak should marinate for at least two hours, turning every half hour for the best results.

After that, marinate it in the fridge for up to 24 hours before grilling it on the Big Green Egg.

What’s the Best Way to Cook Flank Steak on a Big Green Egg?

Simply take the flank steak out of the fridge and set it on the counter for 15 minutes to get it up to room temperature before cooking it on the Big Green Egg.

It’s the ideal moment to start up the Big Green Egg while your flank steak is coming to room temperature.

Big Green Egg Temperature Settings for Flank Steak

The Flank Steak tastes best when cooked directly on the Big Green Egg (no plate-setter/conve”egg”tor).


To bring the Big Green Egg up to roughly 450 degrees, adjust the bottom vent.


For the Flank Steak, use the Daisy wheel setting on the Big Green Egg to get 450 degrees.

On the Big Green Egg, how do you cook flank steak?


The Big Green Egg should be hovering about 450 degrees at this stage, and the Flank Steak should be at room temperature.

After that, it’s time to transfer the Flank Steak to the Big Green Egg and start the cooking process!


Close the cover on the Big Green Egg and place the flank steak on it.


Burp the Big Green Egg after approximately 2 minutes and turn the flank steak. If you don’t see any coloration, don’t panic; simply shut the lid and let it simmer.


Flip the flank steak again after another 2 minutes. Now is the time to get your heat pen out and start temping the steak.

If you don’t have a thermal pen, I strongly advise you to purchase one. They are quite inexpensive and instantaneously indicate the interior temperature of any meat, poultry, or fish. I like my steak medium rare, so I cook it at 145 degrees.

Obviously, you may cook it to your preference, but I believe 145 degrees is the ideal temperature for pulling it.


Allow the flank steak to rest for approximately 10 minutes after removing it from the Big Green Egg. This will assist the meat maintain moisture and prevent it from becoming too tough.

Having saying that, flank steak is a harder cut of meat.


Thinly slice the flank steak after around 10 minutes. It’s now ready to eat, and as you can see, the centre is a lovely pink hue, ready to be enjoyed by the family or visitors.


Time to Prepare: 10 minutes

Time to prepare: 5 minutes

15-minute total time

This is a beautifully marinated flank steak that is terrific on its own and even better in a quesadilla as leftovers!


  • a third of a cup of extra virgin olive oil
  • 1/2 teaspoon garlic, minced
  • 2 Tablespoons Vinegar (Red Wine)
  • 1/4 cup soy sauce (light)
  • a quarter cup of honey
  • 1/2 Teaspoon Pepper (Ground)
  • 1 tablespoon Worcestershire sauce


  1. In a zip lock bag or bowl combine all the Ingredients (Extra Virgin Olive Oil, Minced Garlic, Red Wine Vinegar, Soy Sauce, Honey, Ground Pepper & Worcestershire Sauce). Mix well, add the meat and let it marinate in the fridge for up to 12 hours flipping it every hour or so.
  2. Set up the Big Green Egg for a direct cooking session (no plate setter or conv”egg”tor is needed). Set the BGE at roughly 450 degrees Fahrenheit.
  3. Place the flank steak on the BGE and cook for 2 minutes with the lid closed. Flip the steak and burp the egg. Allow the steak to cook for another 2 minutes before using a thermal pen to verify the temperature, which I set at 145 degrees for my personal liking.
  4. Once the steak has achieved the appropriate temperature, remove it from the heat and set it aside to rest for 5-10 minutes to help preserve moisture. Cut into pieces and serve.


Leftovers? The following day, the flank steak makes fantastic quesadillas!

Do you have any leftovers? These Flank Steak Quesadillas or Tacos are a must-try!


Flank Steak vs. Skirt Steak vs. Hanger Steak: What’s the Difference? (and other names for flank steak)

Many folks don’t understand the distinctions between these cuts. While they are all comparable to flank steak, there are a few variations to be aware of.

The skirt and flank steaks are comparable to hanger steaks. The butcher cut, commonly known as the hanger steak, is found in the cow’s upper diaphragm or “plate.”

By further inquiry, it was discovered that the butcher cut is named after the fact that each cow only has one piece of flesh. Butcher cut gets its name from the fact that butchers used to save this chunk for themselves. Outside of the loin, the hanger steak is the most tender steak on the cow.

The lower abdominal muscle is known as the flank steak, often known as London broil (Also known as bib or sobrebarriga). The grain of flank steak is said to be distinct. Because of its placement on the cow, this is due to a well-trained muscle.

The fat content of the skirt steak is higher than that of the flank steak. When it comes to cooking, this implies the skirt steak will be a bit more soft and juicy.

The skirt steak originates from the cow’s diaphragm, which is located just below the loins. In addition, it is longer and flatter than flank steak.

The Flank, Skirt, Butcher Cut, and Hanger steaks are all similar in appearance. You may use them interchangeably since they are so similar. They’re also fantastic in quesadillas, tacos, and burritos.

The “flank steak big green egg youtube” is a video that shows the process of cooking a flank steak on the Big Green Egg.

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